Slaw

A delicious side dish from Clyde Cooper’s Barbecue in Raleigh, North Carolina.

Here's a unique no-cabbage slaw with a dressing that is spicy and a little sweet.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Sweet and crunchy jicama and smoky grill-roasted peppers and green onions combine in this attractive side dish.

For a nice variation, try making this one with Napa cabbage. Can be prepared in 45 minutes or less.

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.

Can be prepared in 45 minutes or less.

A fresh-tasting main-course salad.

Add canned white tuna (packed in water) for a delicious main course. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.